MAK Easy Pepperoni

nepas

New member
Mixed up 2 pounds of 80/20 GB for some pepperoni to smoke at 180* in my MAK. Going in for 4 hours.

2 pounds of 80/20 GB
DSC00008.jpg



My dry mix. Pulsed it a few times in my spice grinder to break up the fennel & anise.
DSC00009.jpg




Add dry to meat and mix by hand.
DSC00011.jpg


Stuff into 32mm collagen casings overnight.
DSC00015.jpg
 

nepas

New member
I forgot to post yesterday.

Here is the pepperoni with the casings on cooling.

DSC00048.jpg



I peeled the casings off after they cooled and vac sealed them.

DSC00052.jpg
 

Big Poppa

Administrator
Nepas....

I love sausage....a few years back I bought one of those kitchen aid attachments...made some neat stuff but kind of lost my way. these look great
 

nepas

New member
Thanks BP

I cut the pepperoni this morning. Looks and taste good. Next time going to add 1 Tbs more of Paprika and Dextrose.

DSC00088.jpg



Vac sealed and if it makes it to Florida?

DSC00089.jpg
 

mrbbq

New member
Rick has to be the Sausage, Pepperoni, Salami king! Like MAK Daddy and Smokin' MAK have stated, "Where's ours?!" Bring a BIG SUPPLY with you when you come and visit us in November! Looking forward to meeting you in person.
 

sparky

New member
were having a party in oregon? what day. i will come. is that the day when if you come to the factory and get 1/4 off all maks? cool.
 
Top Bottom